Lamb & cabbage strudel parcels

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 333 Kcal, 26g Protein, 24g Carbohydrates, 14g Fat


  • Lamb
  • 0.5 tbsp olive oil
  • 2 lamb loins (each approx. 200 g), halved
  • 0.5 tsp salt
  • a little pepper
  • Parcels
  • 0.5 tbsp olive oil
  • 1 shallot, finely chopped
  • 300 g savoy cabbage, thinly sliced
  • 2 tbsp light sultanas
  • 0.5 dl water
  • 1 tbsp Dukkah (spice mix)
  • 1 parcel strudel pastry (approx. 120 g)
  • 0.5 tsp salt
  • 2 tbsp oil

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  • Lamb

    Heat the oil in a frying pan. Brown the meat for approx. 1 min. on each side, remove and season. Reduce the heat and wipe the cooking fat from the pan.
  • Parcels

    Heat the oil in the same pan. Sauté the shallot, add the cabbage, sultanas and water, cook for a further 5 mins., season. Place the sheets of strudel pastry next to each other, brush with oil. Spread 1/4 of the vegetables in the centre of each sheet, place the meat on top, fold the pastry to form a parcel. Place the parcels on a baking tray lined with baking paper.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 200°C.
  • Serve with:

    Rice and green salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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